Yield: 1 Servings
|½ pounds||Seafood: Lobster; Scallops, Halibut; Mussels, etc.|
|¼ cup||Olive Oil|
|¼ cup||Dry White Wine|
|2 \N||Cloves Garlic; Pressed|
|¼ pounds||Angel Hair|
|1 \N||Carrot; Blanched & julienned|
|1 \N||Rib Celery; Blanched & Julienned|
|\N \N||Sauce Rouille|
From: Joel Ehrlich <Joel.Ehrlich@...> Date: Fri, 12 Jul 1996 08:47:35 -0800 Cut the fish into serving size chunks. Scrub all the shellfish but leave their shells intact. Cut up the lobster and remove the shells. Combine the olive oil, wine, saffron and garlic. Marinate the seafood in the olive oil mixture until needed. To prepare, pour the fumet over the fish and marinade mixture. Cook the angel hair pasta in salted boiling water until al dente. Simmer until the shells (on clams, oysters, scallops or mussels) open. Place the angel hair in the bottom of a soup bowl. Pour the broth and seafood over it. Garnish with the blanched julienned vegetables. Serve with small rounds of toast coated with Sauce Rouille.
EAT-L Digest 12 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .